Sweet-And-Sour Cranberry Chicken Stir-Fry

A quick stir-fry using jellied cranberry sauce to create a sweet-and-sour glaze for chicken and green beans.

By Bonappetit

Original recipe source

Sweet-And-Sour Cranberry Chicken Stir-Fry

Cook time: 30 minutes

Servings: 4

Ingredients

  • 1 cup jellied cranberry sauce
  • 3 Tbsp. unseasoned rice vinegar
  • 2 tsp. orange zest
  • 0.25 cup fresh orange juice
  • 2 tsp. toasted sesame oil
  • 2 Tbsp. soy sauce
  • 1 lb. skinless, boneless chicken breasts
  • 1 Tbsp. cornstarch
  • 1 Tbsp. soy sauce
  • 2 Tbsp. vegetable oil
  • 1 lb. green beans
  • 2 Tbsp. vegetable oil
  • 1 lb. chicken
  • 2 Tbsp. vegetable oil
  • 6 cloves garlic cloves
  • 1.5 inch piece ginger
  • 1 cup sauce
  • 1 to taste kosher salt
  • 1 thinly sliced orange zest
  • 1 to taste toasted sesame seeds
  • 1 optional steamed white rice

Instructions

  1. Whisk jellied cranberry sauce, unseasoned rice vinegar, finely grated orange zest, fresh orange juice, toasted sesame oil, and soy sauce in a small bowl until jelly is mostly dissolved (some lumps are okay); set sauce aside.
  2. Toss skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain, with cornstarch and remaining soy sauce in a medium bowl until chicken is well coated; set aside.
  3. Heat vegetable oil in a large skillet over high. Cook green beans, tossing very occasionally, until tender and deeply browned in spots, 6–8 minutes. Using tongs, transfer to a large bowl.
  4. Heat remaining vegetable oil in the same pan. Arrange reserved chicken in a single layer and cook, tossing very occasionally, until golden brown and cooked through, about 5 minutes. Transfer to bowl with green beans.
  5. If pan is dry, add more vegetable oil (up to 2 Tbsp.). Add garlic and ginger, and cook, stirring constantly, until fragrant, about 1 minute. Add reserved sauce; cook, stirring, until thickened slightly, about 1 minute. Return green beans and chicken to pan; toss to coat.
  6. Remove stir-fry from heat; season with kosher salt. Top with thinly sliced orange zest and toasted sesame seeds. Serve with steamed white rice if desired.
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